Bengali Style Dimer Chop Recipe
Devilled eggs in bengali style
Bengali Style Dimer Chop Recipe is a modified version of devilled eggs, where the eggs are not only stuffed with a spicy mixture, but also coated with masala, breadcrumbs and then deep fried till crisp. This recipe is in close resemblance with Awadhi Style Nargisi Kofta Recipe that is traditionally made with minced meat coated eggs, deep fried after rolling in breadcrumbs. Serve Bengali Style Dimer Chop Recipe as a party starter with onion slices, Homemade Dijon Mustard Sauce Recipe, Tomato sauce.
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For Outer Covering:
- 5 Potatoes (Aloo) , Boiled, peeled and mashed
- 2 Onions , finely chopped
- 1/2 tablespoon Ginger , grated
- 1 teaspoon Garlic , minced
- 2 teaspoons Green Chillies , chopped
- 4 tablespoons Coriander (Dhania) Leaves , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Dry Red Chilli
- 1/2 teaspoon Garam masala powder
- Oil , to cook
- Salt , to taste Other Ingredients:
- 6 Whole Eggs , hard boiled
- 4 tablespoons All Purpose Flour (Maida)
- 200 grams Whole Wheat Bread crumbs
- 2 Whole Eggs , whisked
- 3 tablespoons Corn flour
- 1/2 teaspoon Black pepper powder
- Salt , to taste
How to make Bengali Style Dimer Chop Recipe
To begin making Bengali Style Dimer Chop Recipe, prepare the potato mixture first. Clean the potatoes and pressure cook potatoes till done. Or you can cook the potatoes in steamer as well.
Once the potatoes are cooled a bit, peel and mash them into a smooth paste, in a hand mixer.
In a kadai, dry roast the cumin powder and whole red chillies in a pan and grind them in fine powder.
Now heat oil in a pan and add chopped onion. When they become translucent add ginger paste, garlic paste, chopped green chilies and fry till raw smell goes off.
Add turmeric powder. Fry for few seconds. Remove from heat.
Now add this fried masala to the mashed potato. Add the cumin-red chillie powder, garam masala powder. Adjust salt. Mix very well.
Let the mixture cool completely. Add the chopped coriander leaf and mix well.
While frying the masala hard boil the eggs. Let them cool. Shell them and cut them in halves lengthwise.
*To make devilled eggs
In a medium sized bowl beat 2 eggs. Add cornflour, salt, black pepper powder and 3-4 tsp of water. Make a smooth batter.
Divide the potato mixture in 12 equal portions.
Now cover the plane surface of the eggs with the potato mixture in the shape of a full egg.
Take bread crumbs in one bowl, flour in another bowl.
Coat the ‘Dimer Devil’ with flour. Then dip in the egg wash and then finally coat them in bread crumbs. If you feel that the ‘Devils’ are not coated well, then repeat the process with bread crumb.
Rest the ‘Devils’ in a container in the refrigerator atleast for 30-45 minutes.
Heat oil in a deep frying pan or kadai. Slide the ‘Devils’ in hot oil (do not over crowd) and fry them till brown and crisp.
Serve hot with salad, kasundi and tomato sauce.
Bengali Style Dimer Chop Recipe is part of the Festival Recipes Contest